Abstract
1 min readIntroduction: The relation between consumption of different types of dairy foods and risk of type 2 diabetes (T2D) remains uncertain. Hypothesis: We hypothesized that total dairy intake is not associated with incident T2D but some specific types of dairy foods may be associated with reduced risk of T2D in US adults. Methods: We followed 41,705 men in Health Professionals Follow-Up Study (1986-2010), 67,812 women in Nurses’ Health Study (1980-2010), and 86,158 women in the Nurses’ Health Study II (1991-2009). Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 yrs. Incident T2D was confirmed by a validated supplementary questionnaire. Analyses were performed by using Cox regression models and fixed-effect meta-analyses were conducted to summarize the estimates of association if no significant heterogeneities were shown otherwise random-effect models were used. Results: During 4,054,783 person-years of follow-up, we documented 14,372 incident T2D cases. After adjustment for age, BMI, and other lifestyle and dietary risk factors, total dairy consumption was not associated with T2D risk and the pooled HR (95% CI) for each 1 serving/d increase in total dairy was 0.99 (0.98, 1.01). Among different types of dairy products, yogurt was consistently associated with lower T2D risk in all three cohorts, with a pooled HR of 0.83 (0.76, 0.91) for each 1 serving/d increment. Other types of dairy foods such as milk and cheese were not significantly associated with T2D. The results were confirmed by a meta-analysis of 13 prospective cohorts (543,438 participants and 39,555 diabetes cases): the RRs (95% CIs) were 0.98 (0.96, 1.01) and 0.83 (0.73, 0.95) for 400g total dairy/d and for 200g yogurt/d, respectively. Conclusion: These results suggest that intake of yogurt is associated with a reduced risk of T2D, whereas other dairy foods are not associated with incidence of T2D.
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